Carrot Cake Scones (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups all-purpose flour
02 -
1/3 cup granulated sugar
03 -
1 tablespoon baking powder
04 -
1/4 teaspoon salt
05 -
1 teaspoon ground cinnamon
06 -
1/4 teaspoon ground nutmeg
07 -
1/4 teaspoon ground allspice
08 -
1/2 cup cold butter
09 -
1 cup heavy cream
10 -
1/2 cup finely shredded carrots
11 -
1/2 cup chopped walnuts
→ Glaze
12 -
1/2 cup powdered sugar
13 -
1 teaspoon ground cinnamon
14 -
2 tablespoons milk (whole, 2%, or 1%)
15 -
1 teaspoon vanilla extract
# Instructions:
01 -
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
02 -
In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, and allspice.
03 -
Grate the butter using a cheese grater and mix it into the flour until the texture resembles coarse crumbs. Alternatively, cut the butter into small chunks and use a pastry blender.
04 -
Mix in the heavy cream, shredded carrots, and chopped walnuts until the dough just comes together.
05 -
Place the dough on a clean surface, form it into a ball, and flatten it into a 2-inch thick circle. Cut it into 8 wedges.
06 -
Position the scones on the prepared baking sheet and bake for approximately 13–15 minutes, or until the tops turn golden brown.
07 -
While the scones bake, prepare the glaze by mixing powdered sugar, cinnamon, milk, and vanilla extract in a bowl.
08 -
Once the scones are out of the oven, transfer them to a cooling rack, drizzle with the glaze, and allow them to cool before serving.